My specs as follows: 1oz Cognac (I used Armagnac), 1oz Rye (Michters), 0.33oz Dom Benedictine, 0.67oz Sweet Vermouth (Dolin Red), 3 dashes Peychauds Bitters, 2 dashes Angostura Bitters. Stir over ice and strain into a rocks glass over a big cube. Garnish with a lemon twist.